I forgot four grain whiskeys that some would class as "bourbon", but then again I suppose I would disagree with that notion.

@WhiskyWitch Well bourbon (and American whiskey in general) is super diverse and there isn't one set type of bourbon, with wheated bourbons (like Maker's Mark), high rye, "classic bourbons", spicy bourbons, austere bourbons (Eagle Rare), waxy retro bourbons (Blanton's Gold Label), or even strange bourbons like Koval with corn and millet. And that isn't even mentioning regional variations of bourbon from coast to coast. I would have the audacity to call Nikka from the Barrel a "malted bourbon", but other than that, bourbon sadly doesn't exist beyond the US and I would have loved to have seen a "European bourbon". I almost forgot to add that there are also rare bourbons that user other kinds of oak other than charred oak, using a variety of wine casks for example. Sadly bourbon is rare here in France.

@jake-theo I didn't realize it was triple distilled! That might explain its lightness. To me, it was like reading all about Laphroaig or Ardbeg before ever trying peat, and then tasting something like Highland Park as your first; it may be good, but doesn't quite match your expectations. Knob Creek just matched what I always thought "bourbon" should be like in my head (sweet and strong), that's all. There are surely better "standard" ones out there, but that is currently my only reference point. Well, Maker's Mark was *technically* my first, but I don't remember much about it, other than it being inferior to scotch. You guys make me want to try more though (bunch of enablers :p)

@WhiskyWitch It's tough to get a good grasp of bourbon, especially in France since Japanese, French and Taiwanese whisky are more readily available than quality, diverse bourbon. I have no idea why I like Woodford Reserve Bourbon and it seems people are split down the middle as to whether they like or not. ( @BDanner you don't seem to be an outlier) I do wish to try Knob Creek, but again, I have heard good things and bad things about this one. Well, @Generously_Paul ,other than the regular bourbon, I would describe most of Woodford Reserve as rancid. I am just charmed by the way the flavours elegantly melt into each other in Woodford Reserve, like a precise partition sheet, but I wouldn't describe as a complex whiskey. I also love the combination of triple distillation and bourbon, since few American whiskeys are triple distilled.

@jake-theo Well, I didn't actually *dislike* it... It was just one of the first bourbons that I ever tried, and was kind of overshadowed by the Knob Creek I tasted alongside it. I also figured out later that I really don't care for rye, and this one has more than average. Maybe I'll try it again when I've become more familiar with bourbon :)

You can mark me in the doesn’t care for Woodford column as well

You can count me as not being a fan of this as well, even though it seems like we're outliers.

That's a pity, I personally like this one! Did you try the Double Oak version by any chance? Because that one is quite bitter and disappointing. Either way, if you don't like this, avoid the rye version, it's really bad.